Mahi Mahi with Tomato, Olive, and Caper Sauce
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 1-inch-thick skinless mahi mahi fillets (about 6 oz. each)
- 1 small yellow onion, cut into small dice
- 1 medium clove garlic, minced
- 3/4 cup dry white wine
- 1 tsp. dried oregano
- 1 14.5-oz. can no-salt-added diced tomatoes
- 1/2 cup pitted green olives, rinsed, drained, and coarsely chopped
- 1 Tbs. capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
- This recipe is gluten-free
- Produce
- Flat-leaf parsley, fresh (1/4 cup)
- Garlic (1 medium clove)
- Oregano, dried (1 tsp.)
- Tomatoes, no-salt-added (1 14.5-oz. can)
- Yellow onion, small small (1)
- Seafood
- 1-inch-thick skinless mahi mahi, thick skinless (4)
- Condiments
- Capers (1 Tbs.)
- Green olives, pitted (1/2 cup)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (2 Tbs.)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published December 29, 2011 (1 year ago).
14 people saved this recipe.
